Online AssessmentHome » Basic food safety BFSS Assessment registration form NameEmailPhone Number 1 / 14 1. You are off work with diarrhoea or a bad case of the flu. When can you return to work? 5 days after you feel better Once you get a medical clearance certificate Once the symptoms of stopped Continue working if you feel well enough 2 / 14 2. Which of these are all examples of physical contamination? Wood, pesticide, polythene Viruses, false nails, peanuts Hair, cardboard, glass Pest bodies, detergents, mould 3 / 14 3. Which of the following is a common source of food poisoning bacteria? Raw food Cooked food Chilled food 4 / 14 4. Protective clothing should be worn? Outside food premises None of the above In the food room To travel to work 5 / 14 5. What is an example of a pathogen? A spore-forming bacterium A toxin produced by molds A bacterium which causes illness A bacterium which spoils food 6 / 14 6. Which one of the following is acceptable for a food handler to wear? Engagement ring Plain wedding band Any ring worn as a symbol of religion or faith Copper bracelet 7 / 14 7. What must a food handler not do? Keep nails short Wear perfume Tie hair back 8 / 14 8. What is the duration for proper hand washing? 20 Sec 10 Min 30 Sec 20 Min 9 / 14 9. Perishable foods can be left out at room temperature for? More than four hours There is no safe time for foods to be left out No more than two hours As long as you want as long as they are covered 10 / 14 10. Which of the following is not a practical method to control microbiological hazards? Store @5 Deg Celsius or lower Wear a hairnet Heat food until piping hot Cover cuts & sores 11 / 14 11. What is cross contamination? The presence of harmful microorganisms in food. When more than two people become sick from eating the same food. The transfer of microorganisms from one food or surface to another. When someone becomes ill after having eaten food containing toxins 12 / 14 12. What are the basic steps for washing hands? Apply soap, wash thoroughly, rinse and use paper towels. Apply soap, wash thoroughly. Wash thoroughly with water and dry. 13 / 14 13. The temperature danger zone is between? 70 - 140 ̊C 5 – 63 ̊C None of the above 80 – 100 ̊C 14 / 14 14. What is the fecal-oral route? Pathogens in feces → hands → food → eaten Pathogens in boils → hands → food → eaten Pathogens on rodents → work surface → food → eaten Pathogens in rice → cooked → long slow cooling → eaten Your score is The average score is 67% 0% Restart Assessment Exit Send feedback
